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Grilled Zucchini Carbonara Recipe

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★★★★★

4.7 from 113 reviews

This Grilled Zucchini Carbonara offers a fresh and flavorful twist on the classic Italian pasta dish. Tender, charred zucchini rounds are grilled to perfection and combined with a rich, creamy sauce made from egg yolks, Pecorino cheese, fresh basil, and a touch of white miso for depth. Finished with lemon zest and black pepper, this dish is a vibrant, satisfying meal perfect for summer or any time you crave a light yet indulgent pasta.

Ingredients

Scale

Zucchini and Grill

  • 2 large zucchini (about 10 oz. each), cut into 1/4" rounds
  • 2 tbsp. extra-virgin olive oil
  • Kosher salt, to taste

Pasta

  • 12 oz. spaghetti

Carbonara Sauce

  • 6 large egg yolks
  • 1 large egg
  • 1 cup finely grated Pecorino Romano cheese (about 3 oz.), plus more for serving
  • 1/4 cup coarsely chopped fresh basil
  • 1 tbsp. unsalted butter
  • 1 tbsp. white miso
  • 2 tsp. finely grated lemon zest
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the Grill and Zucchini: Preheat your grill or a large grill pan over medium-high heat for about 5 minutes. Meanwhile, toss the zucchini rounds in a medium bowl with the olive oil and 1 teaspoon kosher salt. Let them rest for 5 to 10 minutes while the grill heats up to allow the seasoning to penetrate.
  2. Grill Zucchini: Place the zucchini rounds on the hot grill in batches if necessary. Grill for about 5 to 6 minutes per side, turning halfway through, until the zucchini is nicely charred and softened but still holds its shape.
  3. Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until just al dente—this usually takes around 10 minutes. The pasta should still have a slight white core when bitten.
  4. Prepare Carbonara Sauce: In a large bowl, whisk together the egg yolks, whole egg, finely grated Pecorino cheese, chopped fresh basil, unsalted butter, white miso, and lemon zest. Season this mixture with freshly ground black pepper to your taste. Set aside away from any heat to prevent the eggs from scrambling.
  5. Toss Pasta and Zucchini with Sauce: Drain the pasta, reserving some pasta water if needed. Add the hot pasta and grilled zucchini slices to the egg and cheese mixture. Gently but quickly toss everything together, allowing the heat from the pasta to gently cook the eggs, creating a glossy sauce that coats every strand.
  6. Serve: Divide the carbonara pasta among warm bowls. Top each serving with additional grated Pecorino and a sprinkle of freshly ground black pepper. Serve immediately to enjoy its creamy texture and fresh flavors.

Notes

  • Grilling the zucchini adds a smoky depth that complements the creamy carbonara sauce beautifully.
  • Be careful when mixing the egg mixture with pasta to avoid scrambling the eggs; tossing quickly off the heat is essential.
  • If the sauce is too thick, add a little reserved pasta water to loosen it and achieve a silky texture.
  • White miso adds umami flavor but can be substituted with a small amount of soy sauce if unavailable.
  • Using fresh basil brightens the dish and balances the richness of the carbonara sauce.

Keywords: Grilled zucchini carbonara, vegetarian carbonara, zucchini pasta, grilled vegetable pasta, Italian pasta recipe, summer pasta dish

Find it online: https://thefoodrecipe.com/grilled-zucchini-carbonara-recipe/